Slow Cooker Barbecue Sandwiches

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Thursday, January 01, 2004

Categories:

Entree

Yield:

12 sandwiches

Ingredients:

For the BBQ:Nonstick cooking spray
2 1/2-3 pounds lean eye of round roast, trimmed of all visible fat *
1/2 cup brown sugar
1/4 cup mustard
1/4 cup ketchup
2 tablespoons cider vinegar
2 tablespoons hot sauce
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
1 tablespoon Worcestershire sauce
For the Slaw:
1/4 cup cider vinegar
2 tablespoons sugar Splenda
2 teaspoons canola oil
1 tablespoon Dijon mustard
1/4 teaspoon celery seed
1/4 teaspoon mustard seed
1/4 teaspoon salt
4 cups coleslaw mix (cabbage with shredded carrots)
2 tablespoons cornstarch
1/2 cup cold water
12 hamburger buns, toasted

Variation: Can substitute 3 pounds of skinless turkey thighs for beef

Directions:

1. Spray slow cooker with nonstick cooking spray. Place meat in slow cooker.
2. In a medium bowl combine remaining barbecue ingredients (brown sugar through Worcestershire). Pour mixture over meat.
3. Meanwhile combine the next 7 ingredients (vinegar through salt) in a small bowl. Pour mixture over slaw and gently toss until well coated. Cover and refrigerate until ready to serve.
4. Cook barbecue 8-10 hours on low or 4-5 hours on high. Remove meat from slow cooker and shred. In a small bowl add cornstarch to cold water and stir. Add mixture to slow cooker and whisk until well blended. Return meat to slow cooker and cook an additional 20-30 minutes.
5. Serve meat and slaw mixture on toasted buns.

Nutrition Facts:

294 calories, 26g protein, 31g carbohydrate, 6.4g fat, 1.7g saturated fat, 42mg cholesterol, 459mg sodium, 2g dietary fiber

Source:

Original recipe by Rachel Cly, RD, LD - Email questions to: rcly@sjmc.org